Your training
Manual Handling Training for Hospitality and Retail Workers
Estimated course duration: approximately 45–60 minutes. Your progress is saved on this device.
Introduction to Manual Handling in Hospitality and RetailWhat manual handling and manual tasks are, why they matter in shops, supermarkets, kitchens, bars and hotels, and how injuries build up over long shifts on your feet.6–8 minutesAustralian Work Health and Safety PrinciplesWho holds WHS duties in a shop, café, bar or hotel — including franchisees — what workers must do, and why casuals and students are owed the same protection as everyone else.6–8 minutesIdentifying Hazardous Manual TasksThe risk factors that make a manual task hazardous, found in real shop-floor, back-dock, kitchen, bar and housekeeping work.6–8 minutesRisk Assessment and the Hierarchy of ControlsHow to assess a manual task in a shop, kitchen or bar and apply the hierarchy of controls instead of relying on lifting technique.6–8 minutesSafe Movement PrinciplesHow to plan a lift or a push, keep loads close and controlled, avoid twisting, work as a pair, and know when not to lift at all.6–8 minutesStock, Deliveries and Service WorkThe core module — deliveries and stock, kegs, shelf filling, roll cages, checkouts, trolley collection, commercial kitchens, housekeeping and the pressure of peak periods.8–10 minutesEquipment, Aids and ToolsKeg trolleys and lifters, sack trucks, roll cages, pallet jacks, step stools, lift tables, plate carriers and anti-fatigue mats — and the checks and rules for using them.6–8 minutesReporting, Incidents and Ongoing SafetyWhat to report and how, why early aches matter, what to do after an injury, how to raise concerns as a casual or young worker, and the limits of this training.6–8 minutes
Final Assessment
20 multiple-choice questions. You need 75% to pass. Attempts are unlimited.
Tip: work through all eight modules first so you are prepared.